Melt 3 tablespoons butter and the olive oil in a skillet over medium heat. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning. Sauté until the onion is limp and transparent. Add the garlic and sauté a minute more, stirring to keep the garlic from burning. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.

In a bowl, whisk the beaten egg and the milk together until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring mixture to a boil. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat and transfer to a warmed serving bowl. Sprinkle with a little extra paprika and green onion tops, if you wish. Serve while hot.

Cook’s Notes:
While homemade stock is preferred, there are many really good canned or boxed stocks available from your local grocer. Whenever possible, select a ‘natural’ stock and always select a low-sodium or ‘no salt added’ stock. If you can’t find a low-sodium stock, do not add salt to the dish until after adding the stock. Then taste first, before adding salt to taste.

Variation: Substitute a can of Rotel brand diced tomatoes & green chilies for the stock. These spicy tomatoes add a nice dimension to this side dish. Rotel comes in several different 'heats'. The original works well in this dish.

For best results when stirring ingredients while sautéing, use a wooden spatula. You can easily ‘push’ the food around the pan. A flat wooden spatula works well to scrape up the bits in the bottom of the pan when deglazing with liquid. It won’t scratch up your pans either!

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You are not drunk if you can lie on the floor without holding on.

This sounds exciting.
What's the English translation of Maque Choux??
"Choux" in French is "cabbage," right?

Choux on it's own can refer to either cabbage or a pastry dough i.e. pate a choux. Because Maque Choux is a Creole dish and not a French dish, the word probably took on another meaning, or means something entirely different when combined with another word.

This is my favorite side for ribs (after cole slaw). I'm making both today.Maque Choux

I don't know how I missed knowing about this dish, having been born and raised in the "Deep South." We had it for dinner last night with some mahi mahi. Very good. I've done similar things with corn - more of a salsa or relish but I really liked the buttery tasty corn with tomatoes. (I added a jalapeno pepper, used a red bell pepper and added the tomatoes only for the last 10 minutes of cooking.) thanks for the recipe.